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These vegan, paleo, and Autoimmune Protocol (AIP) diet-friendly AIP Banana Pancakes are light and fluffy, and they’re easy to make in the food processor.
Pancakes are something I could eat for breakfast, lunch, and supper. And there’s excellent news if you’re anything like me. These AIP Banana Pancakes are delicious and nutritious, with no added sugars, and are a great idea for a weekend brunch. Just combine the ingredients in your blender or food processor and pulse a few times.
You’ve undoubtedly attempted a pancake dish or two if you’ve been practicing the AIP diet for a while. Cassava flour appears to be used in various AIP pancake recipes. Cassava flour is one of the most similar flours to gluten flour in taste and color. However, I’ve discovered that making AIP pancakes using cassava flour that isn’t entirely gummy is tricky. This recipe is far from gummy. Thick and airy AIP pancakes with a wonderful taste!
What is the AIP Diet?
The AIP diet has been studied in a small group of participants, and there are encouraging results. The diet reduced the frequency of bowel movements, lowered stress, and improved the ability to participate in leisure activities and sports. Another study found that a group of sixteen women with Hashimoto’s thyroiditis improved significantly in their symptoms and quality of life while maintaining their thyroid function. But what exactly is the AIP diet?
The AIP diet is extremely restrictive, so you will need to plan your meals carefully. You can also plan your meals better when you know what you can and cannot eat. However, it can be difficult to stick to the diet when you go out to eat. You might not be able to order the same items on the menu as those on the AIP diet. This can lead to problems with meal planning. You need to be careful of the foods you eat, or you may end up having to eat a meal with the AIP.
To start with, you should avoid grains and processed foods and focus on whole, nutrient-dense foods. Although the traditional Paleo diet eliminates these foods, it does not remove enough triggers for the immune system. This diet is designed specifically for people with autoimmune diseases. It can be accompanied by herbal and nutritional medicines. These will treat the patient as a whole.
Cassava Flour: What is it?
Coconut flour is commonly used as the AIP flour in AIP pancake recipes. However, cassava flour is also used in this recipe.
If you’ve never heard of cassava flour, it’s prepared by shredding and drying yucca root (a fibrous root). It has a minimal flavor that makes it ideal for baking.
Cassava flour has a fine consistency and can be used to thicken liquids. The flour, when mixed with the coconut flour, gives these pancakes extra weight.
Cassava flour contains carbs, so if that’s an issue for you, you’ll want to keep an eye on your macros while using it.
Tips & Tricks for AIP Banana Pancakes
- First and foremost, while creating your batter, make sure you put the components in the processor in the correct sequence. To guarantee that everything combines well, first with the liquids, then the dry ingredients, and finally, the banana. Blend only until the ingredients are combined, not for too long. This takes less than 15 seconds in my Vitamix. It will be a thick batter. If you add extra liquid, the consistency of the pancakes will shift.
- In a big pan over low-medium heat, melt the coconut oil after the batter is combined. To make little silver dollar pancakes, ladle in small spoonfuls of batter. Carefully push down with the end of a spoon with a diameter of no more than 2.5 inches. This size has shown to be the best for keeping them together and cooking uniformly.
- Patience is maybe the most important recommendation I can provide with these pancakes! When the pancakes start to bubble, don’t be tempted to turn them right away, or they’ll end up a mess. Rather, cook your pancakes slowly and steadily for about three minutes or until the center begins to solidify.
- Lastly, don’t overcrowd the pan with pancakes, and cover the pan with coconut oil after each batch of pancakes to ensure they reach the ideal height.
Frequently Asked Questions about AIP Banana Pancakes
Is it possible to make AIP vegan pancakes in the oven?
The oven is another option for preparing these pancakes (be careful to use 300 F, so the pancakes don’t get scorched).
Can I make AIP crepes?
Yes, you can make AIP crepes. They typically use AIP-friendly ingredients like plantains, coconut oil, and coconut milk. Always ensure the ingredients comply with your specific dietary requirements.
Is it possible to use other flour instead of cassava flour?
I’ve tried this recipe several times and can’t think of any flour substitutes that would give you the same puffy finish.
What should I pair these pancakes with?
Based on how ripe your banana is, you may not need any more sweetness with these pancakes. They are, nevertheless, delicious with a sprinkle of maple syrup. If you’re feeling very depraved, serve with this luscious carob sauce (recipe below) and extra banana slices. I suggest having this dish with some protein, such as turkey bacon or regular bacon.
What’s the best way to keep these AIP pancakes fresh?
Leftovers may be kept in the refrigerator for up to three days or frozen and reheated in the toaster!
Is it possible to prepare these without a food processor?
No. I don’t advocate cooking these pancakes without a processor because it helps with oxygenation and adds to the puffy structure.
List of Ingredients
AIP Banana Pancakes
- coconut oil for frying
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1.5 tbsp apple cider vinegar
- 1/2 cup cassava flour
- 3/4 cup full-fat coconut milk
- 3/4 cup tiger nut flour
- 1/4 cup tapioca starch
- 1 large ripe banana
Carob Sauce (Optional)
- A few drops of pure vanilla extract
- 1/4 tsp salt
- 2 tbsp melted coconut oil
- 2 tbsp carob powder
- 2 tbsp maple syrup
- In a blender, add the pancake components in the order given and process for a few seconds, or until just blended. The batter will be thick, which is vital for the puffy structure.
- Melt the coconut oil in a large nonstick pan over low-medium heat.
- Put medium-sized spoonfuls of batter onto the skillet, forming little pancakes no bigger than 2.5 inches in diameter. Cook each pancake until it is bubbling and starting to set on top (about 3 minutes), then flip and continue. *
- Optional garnishes: sliced banana and carob sauce.
- In a small pan, whisk together all of the sauce ingredients.
- Simmer for 3 minutes over medium heat, stirring constantly.
- Transfer the sauce into a jar, cool to room temperature, and then refrigerate. Refrigerated sauce may solidify, so reheat as needed before serving.
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* Once again, keep these pancakes tiny and allow them to set in the center before turning; otherwise, they will be a sloppy disaster with a gummy taste. Maintain a low heat and be gentle with them. I’d also suggest spraying the griddle with coconut oil between pancakes.